Bake the Book: Grappa, Currant, and Pine Nut Torte
Some foods just fit in flawlessly with the holidays, and this torte from Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate contains several. From its flaky top studded with pine nuts, to the currants and grappa that flavor the chocolate interior, it hits all the right notes for Christmas.
Tips: One might expect a chocolate cake like this to contain some amount of cocoa powder. Not so: as with the Bittersweet Decadence cookies, all the chocolate flavor comes from chopped melted chocolate. As for the semolina flour, it can be found at stores like Whole Foods, or wherever Bob's Red Mill products are sold. For the best flavor and presentation, especially at Christmas dinner, use darker (i.e. 66-72%) chocolate, and sift some powdered sugar over the cake before serving.
Tweaks: Lucky for you, baking this cake a day ahead only improves the flavor. That's one less thing to stress about during the holidays.
As always with our Bake the Book feature, we have five (5) copies of Seriously Bitter Sweet to give away.